Pistachio is without a doubt my flavour of the moment. I just can’t get enough of it! Pistachio ice cream, pistachio yoghurt, pistachio cake and now pistachio cupcakes! These cupcakes are not only pretty beautiful but also delicate and delicious! They have a crumbly nutty texture which pairs wonderfully with the rich and smooth chocolate ganache icing. Enjoy…
Ingredients…
80g pistachios plus extra for decorating
140g butter
140g caster sugar
140g self raising flour
2 eggs
5 tbsp milk
For the ganache-
300ml double cream
300g dark chocolate, finely chopped
Method…
1. Preheat your oven to 180/160 fan
2. Blend the pistachios with 70g of the sugar, until a fine dust
3. Add pistachio mix to the remaining sugar and cream with the butter
4. Beat in the eggs, flour and milk until the mix is smooth and then spoon into your cupcake cases- the mix should make about 9/10 cupcakes
5. Pop into the oven for 22-25 minutes, until a skewer comes out clean
6. Whilst the cupcakes cook and cool start on the ganache, heat the cream in a saucepan until just boiling. Take off the heat and add the chocolate. Leave to melt and then mix until glossy.
7. Leave the ganache to set, in the fridge if needed, and then beat with an electric whisk to get a smooth think ganache
8. Pop the ganache into a piping bag, with your chosen nozzle and pipe onto each cooled cupcake, I chose a simple rose swirl with piping tip 2D (Wilton).
9. Sprinkle some chopped pistachios on top and for extra elegance I added some rose petals! Enjoy…
feeding my inner fatty 